Sorrel
Synonyms: Common Sorrel, Garden Sorrel, Rumex acetosa
Sorrel (Rumex acetosa) is a (mainly) wild growing shrub from the family Polygonaceae. Because of its high vitamin C content, sorrel is used by sailors for the prevention of scurvy since Middle Ages.
The shrub originated in Europe likes medium shade and prefers moist, humus soil. Sorrel has a high content of oxalic acid (see below) and should be avoided by people with e.g. kidney stones.
Sorrel in the kitchen
The mild sourly and bitter flavor of sorrel fits to curd cheese with herbs, soups, sauces (e.g. "Frankfurter Green Sauce") and salad. It can be prepared like spinach or cooked together with spinach.
Nutrients of sorrel
| Nutrients of sorrel per 100 mg | |
|---|---|
| Energy | 22 kcal |
| Water | 91,32 g |
| Protein | 2,3 g |
| Fat | 0,4 g |
| Carbohydrates | 2 g |
| Dietary fiber | 2,58 g |
| Vitamin C | 47 mg |
| Potassium | 362 mg |
| Magnesium | 41 mg |
| Iron | 8,5 mg |
| Oxalic acid | 500 mg |